Red Thai Curry Recipe

Ingredients for 1 pint Whipper (half recipe for .5L)
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder (or Agar Agar)
1 teaspoon xanthan gum (found at most health food stores)
2 tablespoon lime juice
1 teaspoon lime zest
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin (or agar agar) powder and xanthan gum and stir constantly until combined. Strain the sauce through a funnel and let cool before pouring into a 1L whipper (or .5L if ingredients are halved). Screw on two  cream chargers (one cream charger if using a .5L whipper) and shake vigorously after each one. Pair with your favourite protein and/or vegetables and garnish with lime zest.

Leave a Reply

Your email address will not be published. Required fields are marked *